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Moist Puerto Rican Beef Stew

A comforting Puerto Rican-style beef stew made with tender beef, sofrito, potatoes, and carrots simmered in a rich, savory sauce. Perfect served over rice for a hearty family meal.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean, Puerto Rican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lb Beef chuck roast, cubed
  • 2 tbsp Olive oil
  • 1 cup Sofrito homemade or store-bought
  • 1 cup Tomato sauce
  • 2 cups Beef broth low sodium preferred
Vegetables and Seasoning
  • 3 large Potatoes, peeled and cubed
  • 2 large Carrots, sliced
  • 2 Bay leaves
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1/3 cup Green olives optional
  • Salt and black pepper to taste

Equipment

  • Large Dutch Oven or Heavy Pot
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, working in batches if needed. Remove beef and set aside.
  2. Reduce heat to medium. Add sofrito to the pot and cook until fragrant. Stir in tomato sauce and cook for 2–3 minutes.
  3. Return the beef to the pot. Add beef broth, bay leaves, cumin, oregano, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer covered for 60 minutes.
  4. Add potatoes and carrots. Cover and simmer for another 30–45 minutes, until beef is tender and vegetables are cooked through.
  5. Stir in olives if using. Adjust seasoning, remove bay leaves, and serve hot.

Notes

For best flavor, prepare this stew a day ahead and reheat gently. Serve with white rice, avocado slices, or plantains.